The first frame shows the mold with the three cocoa butter colors just sprayed. If you were to hold the mold to the light, it would be semi-transparent, because the three layers are super thin and meant as a gossamer sheen.
In the second frame, I have added our Orinoco 41% milk chocolate to the mold to create a thin coat. Then I placed a generous dollop of raspberry pate de fruit: the fruit, sugar and pectin are just cooked minutes together so the pate has a soft consistency and tons of fresh flavor. To that I add little pieces of candied organic Meyer lemon, see my earlier entry for the candying process.
In the third frame, I have just added the pistachio ganache, made with pistachio paste, organic cream and butter, sugar and white chocolate. Once the ganache has crystallized, I will back off the mold with more milk chocolate to seal it.
And last, ta-dah! The unmolded Big Heart, ready to be a feast for the eyes and a great dessert. After all, we do eat with our eyes first...